2 c. sugar
2/3 c. water
7 oz. jar marshmallow creme
1 tsp. vanilla
2 c. pecans

Boil sugar and water until firm soft ball, 240 degrees on a candy thermometer. Set off range. Add marshmallow creme, vanilla and pecans. Blend well. Let cool approximately 5 minutes before dropping by teaspoons on wax paper. Candy should hold shape, not spread flat when dropped by teaspoons. If candy will not hold shape, let cool a few more minutes. You may want to pour into buttered platter and cut in squares when cool.